Food Microbiology

Thu, 12/05/2019 - 03:41
Author(s): Angela Assurian, Helen Murphy, Laura Ewing, Hediye Nese Cinar, Alexandre da Silva, Sonia AlmeriaAbstractOutbreaks and sporadic cases of Cyclospora cayetanensis have been linked to consumption of berries. The efficacy of the U.S. Food and Drug Administration (FDA) method for detection of C. cayetanensis was evaluated in fresh berries (blackberries, strawberries, blueberries and mixed...
Thu, 12/05/2019 - 03:41
Author(s): Yan Qi, Yingshu He, Larry R. Beuchat, Wei Zhang, Xiangyu DengAbstractThe common use of gloves in retail practices represents a potential route for cross contamination of foodborne pathogens in fresh-cut produce. Using fresh-cut cantaloupe as a food model, we investigated factors that may influence glove-mediated cross contamination by Listeria monocytogenes and developed mathematical...
Fri, 11/29/2019 - 03:18
Author(s): Kuan-Hung Lu, Yi-Jyun Sheen, Tsui-Ping Huang, Shu-Hui Kao, Chun-Lung Cheng, Cheng-An Hwang, Shiowshuh Sheen, Lihan Huang, Lee-Yan SheenAbstractCooked rice with pork floss (CRPF) wrapped in dried seaweed is one of the most popular ready-to-eat (RTE) foods in many Asian countries, particularly in Taiwan. The products are susceptible to Staphylococcus aureus contamination and temperature...
Wed, 11/27/2019 - 03:23
Author(s): Elisa Gayán, Elise Geens, Daniel Berdejo, Diego García-Gonzalo, Rafael Pagán, Abram Aertsen, Chris W. MichielsAbstractThe growing demand for minimally processed foods with clean labels has stimulated research into mild processing methods and natural antimicrobials to replace intensive heating and conventional preservatives, respectively. However, we have previously demonstrated that...
Wed, 11/27/2019 - 03:23
Author(s): Mathieu Gand, Wesley Mattheus, Nancy H.C. Roosens, Katelijne Dierick, Kathleen Marchal, Sigrid C.J. De Keersmaecker, Sophie BertrandAbstractSalmonella is a major pathogen having a public health and economic impact in both humans and animals. Six serotypes of the Salmonella genus are mentioned in the Belgian and European regulation as to be rapidly excluded from the food chain (EU...
Mon, 11/25/2019 - 03:23
Author(s): Yuanyuan Song, Xuetong FanAbstractIn the present study, we investigated whether cold plasma activation affected the efficacy of aerosolized hydrogen peroxide against S. Typhimurium and L. innocua. Stem scars and smooth surfaces of grape tomatoes, surfaces of Granny Smith apples and Romaine lettuce (both midrib and upper leaves) and cantaloupe rinds were inoculated with two-strain...
Mon, 11/25/2019 - 03:23
Author(s): Min-Jin Jeon, Jae-Won HaAbstractWe evaluated the bactericidal efficacy of the simultaneous application of ultraviolet-A (UV-A) irradiation and fumaric acid (FA) against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in apple juice and as well as investigated the effects of this treatment on product quality. Further, we elucidated the...
Sun, 11/24/2019 - 03:37
Author(s): Francesco Fancello, Giacomo L. Petretto, Salvatore Marceddu, Tullio Venditti, Giorgio Pintore, Giacomo Zara, Ilaria Mannazzu, Marilena Budroni, Severino ZaraAbstractContamination by Listeria monocytogenes is a particularly challenging problem in the food industry due to the ability of the bacterium to develop under conditions normally used for food preservation. Here, we show that the...
Sat, 11/23/2019 - 03:22
Author(s): Luca Settanni, Pietro Barbaccia, Adriana Bonanno, Marialetizia Ponte, Rosalia Di Gerlando, Elena Franciosi, Antonino Di Grigoli, Raimondo GaglioAbstractThe present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to...
Sat, 11/23/2019 - 03:22
Author(s): Andrea R. McWhorter, Kapil K. ChousalkarAbstractSingle-aged caged layer hen flocks were monitored for Salmonella over the course of their lifetime. Chicks from both flocks were Salmonella negative at hatch and remained negative during rearing. Pullets were transported to production farms at 15 weeks of age. Pre-population dust swabs collected from both production sheds had a high...
Wed, 11/20/2019 - 03:38
Author(s): Alexander Gill, Tanis McMahon, Forest Dussault, Nicholas PetronellaAbstractWheat flour has recently been recognised as an exposure vehicle for the foodborne pathogen Shiga toxin-producing Escherichia coli (STEC). Wheat flour milled on two sequential production days in October 2016, and implicated in a Canada wide outbreak of STEC O121:H19, was analysed for the presence of STEC in...
Wed, 11/20/2019 - 03:38
Author(s): Laura Nyhan, Nicholas Johnson, Máire Begley, Padraic O’Leary, Michael CallananAbstractIndirect impedance has been used for the detection and enumeration of bacteria, however there is limited data regarding the ability of the method to measure growth and inhibition of microorganisms in food in response to preservatives. The aim of this study was to evaluate the suitability of the...
Wed, 11/20/2019 - 03:38
Author(s): Gabriella Mendes-Oliveira, Amanda J. Deering, M. Fernanda San Martin-Gonzalez, Osvaldo H. CampanellaAbstractAlthough due to their acidity some fruit juices are considered safe, several outbreaks have been reported. For processing fruit juices, microwave heating offers advantages such as shorter come-up time, faster and uniform heating, and energy efficiency. Thus, it could be a...
Sun, 11/17/2019 - 03:21
Author(s): J. Vazquez-Armenta F., A. Hernandez-Oñate M., A. Martinez-Tellez M., A. Lopez-Zavala A., A. Gonzalez-Aguilar G., M. Gutierrez-Pacheco M., F. Ayala-Zavala J.AbstractThe present study explored the effect of quercetin on the expression of virulence genes actA, inlA, inlC, and their regulatory components, sigB and prfA, in L. monocytogenes. Furthermore, the physicochemical changes on the...
Sat, 11/16/2019 - 03:22
Author(s): Kenneth F. Ballom, Hsieh-Chin Tsai, Mike Taylor, Juming Tang, Mei-Jun ZhuAbstractDry dairy powder is a commonly used ingredient for ready-to-eat foods. It has been implicated in multiple foodborne outbreaks. Listeria monocytogenes can survive in low moisture conditions for a long duration. However, there is no information on Listeria survival in dry milk powder during storage and...
Wed, 11/13/2019 - 03:22
Author(s): Alberto Alía, María J. Andrade, Juan J. Córdoba, Irene Martín, Alicia RodríguezAbstractListeria monocytogenes is an important foodborne pathogen, causative agent of listeriosis. The epidemiology and persistence of this bacterium in meat processing plants may be related to its serotype, so it is of utmost importance to carry out a correct differentiation of L. monocytogenes serotypes....
Thu, 11/07/2019 - 03:23
Author(s): Samantha Bolten, Ganyu Gu, Yaguang Luo, Sam Van Haute, Bin Zhou, Pat Millner, Shirley A. Micallef, Xiangwu NouABSTRACTWashing in chlorinated water is widely practiced for commercial fresh produce processing. While known as an effective tool for mitigating food safety risks, chlorine washing could also represent an opportunity for spreading microbial contaminations under sub-optimal...
Sat, 11/02/2019 - 03:23
Author(s): Chawalit Kocharunchitt, Lyndal Mellefont, John P. Bowman, Tom RossABSTRACTEnteric pathogens such as Shiga-toxin producing Escherichia coli (STEC) and Salmonella spp. continue to be a major food safety concern for the beef industry. Currently, no single method is completely effective in controlling these pathogens during carcass processing. Previous research, however, suggested that...
Sun, 10/27/2019 - 03:30
Author(s): Yurim Cho, Hoikyung Kim, Larry R. Beuchat, Jee-Hoon RyuAbstractWe investigated combinations of gaseous essential oils (EO gases) for their synergistic inhibitory activities against Listeria monocytogenes on a laboratory medium and radish sprouts. The minimum inhibitory concentrations and minimum lethal concentrations of oregano, thyme thymol, and cinnamon bark EO gases against L....
Sun, 10/27/2019 - 03:30
Author(s): Tingting Li, Xiaojia Sun, Haitao Chen, Binbin He, Yongchao Mei, Dangfeng Wang, Jianrong LiAbstractQuorum sensing (QS), bacterial cell-to-cell communication, is a gene regulatory mechanism that regulates virulence potential and biofilm formation in many pathogens. Aeromonas sobria, a common aquaculture pathogen, was isolated and identified by our laboratory from the deteriorated turbot...
Sun, 10/27/2019 - 03:30
Author(s): Ângela Alves, Rui Magalhães, Teresa R.S. Brandão, Lígia Pimentel, Luis M. Rodríguez-Alcalá, Paula Teixeira, Vânia FerreiraAbstractThe objective of this work was to investigate the effect of stress conditions frequently encountered in food-associated environments on virulence-associated characteristics of eight strains of Listeria monocytogenes. Strains were grown at low (11 ºC, cold...
Thu, 10/24/2019 - 03:29
Author(s): Anna Szczerba-Turek, Jan Siemionek, Piotr Socha, Agata Bancerz-Kisiel, Aleksandra Platt-Samoraj, Karolina Lipczynska-Ilczuk, Wojciech SzwedaABSTRACTShiga toxin-producing Escherichia (E.) coli (STEC) pathogens are responsible for the outbreaks of serious diseases in humans, including haemolytic uraemic syndrome (HUS), bloody diarrhoea (BD) and diarrhoea (D), and they pose a significant...
Wed, 10/23/2019 - 03:31
Author(s): Stanley H. Chen, Narelle Fegan, Chawalit Kocharunchitt, John P. Bowman, Lesley L. DuffyAbstractUnderstanding the bacterial community profile through poultry processing could help the industry to produce better poultry products. In this study, 10 chicken carcasses were randomly sampled from before and after scalding, before and after immersion chilling, and after air chilling each...
Sun, 10/13/2019 - 03:27
Author(s): Helena Taina Diniz-Silva, Larissa Ramalho Brandão, Mércia de Sousa Galvão, Marta Suely Madruga, Janeeyre Ferreira Maciel, Evandro Leite de Souza, Marciane MagnaniAbstractThe effects of the incorporation of the essential oils from Origanum vulgare L. (OVEO; 0.07 μL/g) and Rosmarinus officinalis L. (ROEO; 2.65 μL/g) in combination in Minas Frescal cheese on the counts of the probiotic...
Wed, 10/09/2019 - 03:26
Author(s): Sofia Griselda Cuggino, Isabel Bascón Villegas, Francisco Rincón, Alejandra Pérez Agostini, Guiomar Posada-Izquierdo, Javier Marugán, Cristina Pablos Carro, Fernando Pérez-RodríguezAbstractThis work aimed to study the effect of the combination of Sodium hypochlorite, the most used disinfectant by the vegetable industry, with a natural antimicrobial, benzyl-isothiocyanate (BITC),...
Wed, 10/09/2019 - 03:26
Author(s): Zhibin Liu, Zhiyao Wang, Jinyuan Sun, Li NiAbstractGutian Hong Qu glutinous rice wine (GHQW) is a representative alcoholic beverage in China. During its traditional brewing process, multiple strains are involved. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Therefore, in this study, the dynamics of volatile...
Tue, 10/08/2019 - 03:27
Author(s): Cecilia Lucero Estrada, Gabriela Isabel Favier, María Esther EscuderoAbstractThis study is aimed at offering an overview of the prevalence of Yersinia enterocolitica and related species in San Luis, Argentina, from samples of diverse origin received in our laboratory between 1984 and 2014, and providing an analysis of the distribution of Yersinia isolates according to their isolation...
Tue, 09/24/2019 - 03:25
Author(s): Anas A. Al-Nabulsi, Tareq M. Osaili, Amin N. Olaimat, Weam E. Almasri, Mutamed Ayyash, Murad A. Al-Holy, Ziad W. Jaradat, Reyad S. Obaid, Richard A. HolleyABSTRACTTahini is a popular food product in the Middle East region and is used as a major ingredient in several ready-to-eat food products. Tahini and its products have been linked to foodborne illness outbreaks and product recalls...
Tue, 09/24/2019 - 03:25
Author(s): Xiaoye Shen, Yi-Cheng Su, Chengchu Liu, Tom Oscar, Angelo DePaola
Tue, 09/24/2019 - 03:25
Author(s): Dandan Xu, Peng Wang, Xin Zhang, Jian Zhang, Yong Sun, Lihua Gao, Wenping WangAbstractRed sufu is a traditional food produced by the fermentation of soybean. In this study, sufu samples were periodically collected during the whole fermentation to investigate the dynamic changes of fungal and bacterial communities using high-throughput sequencing technology. The overall process can be...
Tue, 09/24/2019 - 03:25
Author(s): Du Guo, Shuo Wang, Jiahui Li, Fangting Bai, Yanpeng Yang, Yunfeng Xu, Sen Liang, Xiaodong Xia, Xin Wang, Chao ShiAbstractCoenzyme Q0 (CoQ0) has demonstrated antitumor, anti-inflammatory, and anti-angiogenic activities. Cronobacter sakazakii is an opportunistic foodborne pathogen associated with high mortality in neonates. In this study, the antimicrobial activity and possible...
Tue, 09/24/2019 - 03:25
Author(s): Hamada A. Aboubakr, Fernando Sampedro Parra, James Collins, Peter Bruggeman, Sagar M. GoyalAbstractCold atmospheric-gaseous plasma (CAP) is an emerging non-thermal technology for decontamination of foodborne bacterial and viral pathogens. We obtained a >5 log10 reduction in the titer (TCID50) of feline calicivirus (FCV) on stainless steel discs and Romaine lettuce leaves after 3 min...
Tue, 09/17/2019 - 01:03
Available online 16 September 2019 Author(s): Yuan Fang, Lynn M. McMullen, Michael G. GänzleAbstractDrying processes do not eliminate pathogenic Escherichia coli in foods but induce sublethal injury, which may also induce the Shiga toxin (Stx) prophage. This study investigated the effect of drying on membrane lipid oxidation and stx expression in E. coli. Lipid peroxidation was probed with C11-...
Sun, 09/15/2019 - 01:03
Available online 14 September 2019 Author(s): Elpiniki Vandera, Maria Parapouli, Athanasia Kakouri, Anna-Irini Koukkou, Efstathios Hatziloukas, John SamelisABSTRACTThe presence of eight common structural enterocin genes, singly or in varying combinations, in the genome of 15 antagonistic Enterococcus spp. previously isolated from artisan Greek Graviera and Galotyri retail cheeses was tested and...
Sat, 09/14/2019 - 01:03
Available online 12 September 2019 Author(s): Bruna Farias Alves, Solange Maria Gennari, Solange Oliveira, Herbert Sousa Soares, Carlos Adam Conte-Junior, Jitender Prakash Dubey, Marcos Amaku, Hilda Fátima Jesus PenaAbstractThe present study evaluated the viability of Toxoplasma gondii tissue cysts in dry-aged pork loins (m. longissimus) after 14, 21 and 28 days under controlled temperature (0ºC...
Fri, 09/13/2019 - 01:03
Available online 11 September 2019 Author(s): Xiang-Feng Zheng, Zhen-quan Yang, Hui Zhang, Wen-Xi Jin, Cui-Wen Xu, Lu Gao, Sheng-Qi Rao, Xin-an JiaoAbstractPickle is a type of mildly lactic acid fermented vegetable and is a traditional dish favored in China, Japan, and Korea. Corruption of spoilage bacteria and accumulation of nitrite during vegetable fermentation are common problems that affect...
Wed, 09/11/2019 - 01:05
Available online 9 September 2019 Author(s): Prabhat K. Talukdar, Mahfuzur R. SarkerAbstractClostridium perfringens SM101 genome encode three serine proteases (CspA, CspB, and CspC), and genetic evidence indicates that CspB is required for processing of pro-SleC into active SleC, an enzyme essential for degradation of the peptidoglycan cortex during spore germination. In this study, the...
Wed, 09/11/2019 - 01:05
Available online 9 September 2019 Author(s): Meera Surendran Nair, Fulin Ma, Patrick Lau, Indu Upadhyaya, Kumar VenkitanarayananAbstractThe study investigated the efficacy of two GRAS-status phytochemicals, mega-resveratrol (RV) and naringenin (NG) to inactivate Escherichia coli O157:H7 (EHEC) in apple cider. A five-strain mixture of EHEC (∼7 log CFU/ml) was inoculated into cider, followed by the...
Fri, 09/06/2019 - 01:05
Available online 5 September 2019 Author(s): Kristina Eissenberger, David Drissner, Fiona Walsh, Agnes Weiss, Herbert SchmidtAbstractHuman disease outbreaks caused by pathogenic Escherichia coli are increasingly associated with the consumption of contaminated fresh produce. Internalization of enteroaggregative/enterohemorrhagic E. coli (EAEC/EHEC) strains into plant tissues may present a serious...
Sat, 08/31/2019 - 01:04
Available online 29 August 2019 Author(s): Jeong-Eun Hyun, Sun-Young LeeAbstractThe aim of this study was to investigate the antibacterial effect of 460–470 nm light-emitting diode (LED460–470nm) illumination against pathogens and spoilage bacteria on the surface of agar media and packaged sliced cheese. LED460–470nm illumination highly inhibited the growth of Listeria monocytogenes and...
Sat, 08/31/2019 - 01:04
Available online 29 August 2019 Author(s): Norton Komora, Cláudia Maciel, Vânia Ferreira, Teresa R.S. Brandão, Jorge M.A. Saraiva, Sónia Marília Castro, Paula TeixeiraAbstractNon-thermal food processing and replacement of chemical additives by natural antimicrobials are promising trends in the food industry. The objective of the present work was to evaluate the effect of a process which combines...
Wed, 08/28/2019 - 01:04
Available online 26 August 2019 Author(s): Yoshitsugu Ochiai, Yuko Yoshikawa, Mariko Mochizuki, Takashi Takano, Fukiko UedaAbstractSome Listeria monocytogenes strains are persistent in food processing environments, where this pathogen may be subjected to various stresses. This study aimed to elucidate the response of persistent strains of L. monocytogenes to low pH and H2O2 exposure. Almost all...
Sun, 08/25/2019 - 01:05
Available online 23 August 2019 Author(s): Martin Laage Kragh, Mikala Thykier, Lisbeth Truelstrup HansenAbstractThe objective of this study was to develop a qPCR method for specific enumeration of viable Listeria monocytogenes in food processing facilities and heat treated products. Primers specific for L. monocytogenes were designed to amplify a short (199 bp) or long (1561 bp) fragment of the...
Sat, 08/24/2019 - 01:03
Available online 22 August 2019 Author(s): Laura Quéro, Priscillia Courault, Beatrice Cellière, Sophie Lorber, Jean-Luc Jany, Olivier Puel, Victoria Girard, Valérie Vasseur, Patrice Nodet, Jérôme MounierAbstractFilamentous fungi are one of the main causes of food losses worldwide and their ability to produce mycotoxins represents a hazard for human health. Their correct and rapid identification...
Sat, 08/24/2019 - 01:03
Available online 22 August 2019 Author(s): Hamada A. Aboubakr, Fernando Sampedro, James Collins, Peter Bruggeman, Sagar M. GoyalAbstractCold atmospheric-gaseous plasma (CAP) is an important non-thermal technology for decontamination of foodborne bacterial and viral pathogens. We obtained a >5 log10 reduction in the titer (TCID50) of feline calicivirus (FCV) on stainless steel discs and Romaine...
Thu, 08/22/2019 - 01:03
Available online 20 August 2019 Author(s): Xinyao Wei, Soon Kiat Lau, Boreddy Sreenivasula Reddy, Jeyamkondan SubbiahAbstractSpray dried egg white powder (EWP) is traditionally processed by hot room treatment for a prolonged period of time (67 °C for 15 days) to enhance its functionality (foaming and gelling) and to microbial safety of EWP. Our prior research demonstrated that radio-frequency (RF...
Tue, 08/20/2019 - 01:05
Available online 17 August 2019 Author(s): F.F. Parlapani, F. Syropoulou, A. Tsiartsafis, S. Ekonomou, P. Madesis, A. Exadactylos, I.S. BoziarisAbstractHigh-resolution melting (HRM) analysis followed by sequencing was applied for determination of bacteria grown on plates isolated from farmed mussels (Mytilus galloprovincialis) during their storage at 4 °C. The V3–V4 region of the 16S rRNA gene...
Sat, 08/17/2019 - 01:04
Available online 16 August 2019 Author(s): Jitendra Patel, Hsin-Bai Yin, Gary Bauchan, Joseph MoweryAbstractEscherichia coli O157:H7 and Salmonella enterica are foodborne pathogens with major public health concern in the U.S. These pathogens utilize several virulence factors to initiate infections in humans. The antimicrobial effect of seven glucosinolate hydrolysis compounds against Salmonella...
Thu, 08/15/2019 - 01:05
Available online 14 August 2019 Author(s): L.A.A. Menezes, M.L. Savo Sardaro, R.T.D. Duarte, R.R. Mazzon, E. Neviani, M. Gatti, J. De Dea LindnerAbstractThis study dealt with the influence of the temperature on the bacterial dynamics of two spontaneously fermented wheat sourdoughs, propagated at 21 ± 1 °C (SD1) and 30 ± 1 °C (SD2), during nine backslopping steps (BS1 to BS9). Proteobacteria was...
Sun, 08/11/2019 - 01:04
Available online 9 August 2019 Author(s): Zhihua Li, Ling Dong, Chi Zhao, Yongqing ZhuAbstractFermented red pepper (FRP) sauce has been eaten in worldwide for many years. The salt content and resident microbial community influences the quality of the FRP sauce and may confer health (e.g., probiotics) or harm (e.g., antibiotic resistance genes) to the consumers in some circumstances; however, the...

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